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Delicious Homemade Soft Pretzels
Ingredients
- 1 and 1/2 cups (360ml) warm water (lukewarm, no need to take temperature)
- 1 packet active dry or instant yeast (2 and 1/4 teaspoons)
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 1 tablespoon unsalted butter, melted and slightly cool
- 3 and 3/4 - 4 cups (460-500g) all-purpose flour, plus more for work surface
- coarse sea salt for sprinkling
- 1 large egg, beaten
- 1/2 cup baking soda
Steps and instructions
- Preheat oven to 400°F (204°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute.
- Add salt, brown sugar, and melted butter. Stir until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick.
- Add 3/4 cup more flour until the dough is no longer sticky. If it's still sticky, add up to 1/2 cup more.
- Poke the dough with your finger - if it bounces back, it's ready to knead.
- Turn the dough out onto a floured surface. Knead the dough for about 3 minutes and shape into a ball.
- With a sharp knife, cut ball of dough into 1/3 cup sections. This measurement does not have to be exact- use as much or little dough for each pretzel as you wish- the size of the pretzel is completely up to you.
- Roll the dough into a rope with an even diameter. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape.
- In a large pot, bring 9 cups of water to a boil. Carefully add the baking soda. Place the pretzels into the boiling water, 1 by 1, for 20 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg and sprinkle with the coarse sea salt.
- Bake for 12-15 minutes or until golden brown.
- Remove from the oven and serve warm.
Tools for making
- Mixing bowl - for combining ingredients and proofing dough
- Baking sheet - for baking the pretzels in the oven
- Parchment paper or silicone baking mat - to prevent sticking during baking
- Sharp knife - for cutting and shaping the dough
- Large pot - for boiling water and baking soda bath for pretzels
- Wooden spoon or stand mixer with dough hook - for mixing and kneading the dough
- Pastry brush - for brushing the pretzels with beaten egg before baking
- Flat spatula - for removing pretzels from boiling water
Recipe variations
- Brush with melted butter and sprinkle with cinnamon sugar for a sweet twist
- Add shredded cheese on top before baking for a savory option
- Mix in herbs like rosemary or thyme to the dough for added flavor
- Replace all or part of the all-purpose flour with whole wheat flour for a nuttier taste
- Make pretzel bites by cutting the dough into smaller pieces before boiling and baking
- Serve with mustard, cheese sauce, or marinara for dipping
- Add a teaspoon of garlic powder or onion powder to the dough for a different flavor profile
- Make a pretzel bun for sandwiches by shaping the dough into round buns before boiling and baking
Recipe overview
Get ready to transform your kitchen into your very own pretzel bakery! This recipe will guide you through the process of making Soft Pretzels. These pretzels are golden brown, lightly salted, and have that distinct, buttery flavor we all love. You'll be delighted by the slightly crisp outside and the tender inside of these pretzels. This is a simple recipe, but the process is a bit unique. You'll start by forming the dough, then you'll let it rise. Once ready, you'll shape it into pretzels, boil them quickly in a baking soda bath, and bake until golden brown. It’s an easy and fun project, perfect for beginners and seasoned bakers alike. Enjoy these pretzels warm, right from the oven, with a side of your favorite dipping sauce. Happy baking!
Common questions
- Can I freeze the pretzel dough? Yes, you can freeze the pretzel dough after it has been kneaded and shaped. Thaw overnight in the refrigerator before boiling and baking.
- Can I use instant yeast instead of active dry yeast? Yes, you can use instant yeast in place of active dry yeast. There is no need to dissolve instant yeast in water, simply add it with the flour and proceed with the recipe.
- How do I store leftover pretzels? Store leftover pretzels in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage.
Serving dishes and utensils
- Baking sheet - for baking the pretzels in the oven.
- Parchment paper or silicone baking mat - to line the baking sheet and prevent sticking.
- Large pot - for boiling water with baking soda before pretzel dough is baked.
- Sharp knife - for cutting and shaping the pretzel dough.
- Wooden spoon - for mixing the pretzel dough ingredients together.
- Pastry brush - for brushing the pretzels with egg wash before baking.
- Large flat spatula - for removing the pretzels from the boiling water.
- Oven mitts - to handle hot baking sheets and pans.
Origin stories
The origin of the pretzel is steeped in religious tradition. Legend has it that in AD 610, an Italian monk folded strips of bread dough to resemble arms crossed in prayer, which he gave as a reward to children who had learned their religious studies well. The three holes created by the twist were thought to represent the Holy Trinity: the Father, the Son, and the Holy Spirit. So, the next time you bite into a soft pretzel, remember you're partaking in a snack with over 1400 years of history!
Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.
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